DOCSLIB.ORG

To Varying Levels of Cassava As Replacement for Maize

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
To Varying Levels of Cassava As Replacement for Maize Technical Note Growth response of quails (Coturnix coturnix japonica) to varying levels of cassava tuber meal (Manihot esculenta) as replacement for maize (Zea mays) Respuesta del crecimiento de la codorniz (Coturnix coturnix japonica) a distintos niveles de yuca (Manihot esculenta) como reemplazo del maíz (Zea mays) Brendan Ikechukwu ODO and A. E. NNADI Department of Animal/Fisheries Science and Management, Faculty of Agriculture and Natural Resources Management, Enugu State University of Science and Technology. P.M.B. 01660, Enugu, Nigeria. E-mail: [email protected] Corresponding author Received: 10/10/2012 First reviewing ending: 06/24/2013 First review received: 10/10/2013 Second reviewing ending: 10/24/2013 Second review received: 11/12/2013 Accepted: 11/20/2013 ABSTRACT The study was conducted to determine the growth response of quails (Coturnix coturnix japonica) to varying levels of cassava as a replacement for maize. Thirty two Japanese quails were randomly allotted to four dietary treatments. In each of the four diets, sun-dried cassava tuber meal (SDCTM) was used to replace maize at 0, 25, 50, and 75% levels. The quails were fed one of four experimental diets over a period of 42 days (6 weeks). Result showed that there was no significant difference (P>0.05) in feed intake between quails fed 0% (T1) and 25% (T2) and those fed 50% (T3) and 75% (T4) levels of inclusion of SDCTM as a replacement for maize. However, mean weekly feed intake was significantly higher (P<0.05) in T3 (152.2±12.07) than T2 (131.94±11.24) group. No significant difference (P>0.05) was observed in weight gain between T1 and T3 groups just as there was no significant difference (P>0.05) in weight gain between T2 and T4 groups. Mean weekly weight gain was significantly higher (P<0.05) in T3 (125.60±10.96) than T2 (111.41±10.31) group. Mean weekly feed conversion ratio was highest in T4 (1.58±0.23) with 75% inclusion level of SDCTM and lowest in T1 (1.18±0.10) with 0% inclusion level of SDCTM. It implies that SDCTM can favorably replace maize at 50% level of inclusion in quail diet. Key words: Quails, cassava tuber meal, maize, performance RESUMEN El estudio se realizó para determinar la respuesta del crecimiento de codornices (Coturnix coturnix japonica) a diferentes niveles de yuca como un reemplazo del maíz. Treinta y dos codornices japonesas se asignaron aleatoriamente a cuatro tratamientos dietéticos. En cada una de las cuatro dietas, se utilizó harina de raíces de yuca secadas al sol (HRYSS) para reemplazar el maíz a niveles de 0, 25, 50, y 75%. Las codornices se alimentaron con una de las cuatro dietas experimentales durante un periodo de 42 días (6 semanas). Los resultados mostraron que no hubo diferencia significativa (P>0,05) en el consumo de alimento entre codornices alimentadas con 0% (T1) y 25% (T2) y aquellas alimentadas con niveles de inclusión de HRYSS de 50% (T3) y 75% (T4) como reemplazo del maíz. Sin embargo, el consumo de alimento semanal promedio fue significativamente mayor (P<0,05) en T3 (152,2 ± 12,07) que en el grupo T2 (131,94 ± 11,24). No se observó diferencia significativa (P>0,05) en la ganancia de peso entre los grupos T1 y T3 justo como no hubo diferencia significativa (P>0,05) en la ganancia de peso entre los grupos T2 y T4. La ganancia de peso semanal promedio fue significativamente (P<0,05) mayor en T3 (125,60±10,96) que en el grupo T2 (111,41±10,31). La relación de conversión de alimento semanal promedio fue más alta en T4 (1,58±0,23) con 75% del nivel de inclusión de HRYSS y más baja en T1 (1,18±0,10) con 0% del nivel de inclusión de HRYSS. Por lo tanto, esto implica que la HRYSS puede reemplazar favorablemente al maíz a un nivel de 50% de inclusión en la dieta de las codornices. Palabras clave: Codornices, harina de raíces de yuca, maíz, rendimiento INTRODUCTION developing countries (F.A.O., 1985) as they are richer in the essential amino acids. Quail meat is renowned The protein intake level of humans in most for its low caloric value in addition to having high developing countries including Nigeria are very low quality protein of high biological value (Haruna et al., due to the high cost of the product (Abeke et al., 1999). These qualities mainly the low fat content is 2003). There has been call for substantial increase in likely to divert the attention of people especially the the intake of proteins of animal origin in the hypertension-prone ones to quail meat consumption. 146 Revista Científica UDO Agrícola 13 (1): 146-149. 2013 Odo y Nnadi. Growth response of quails to varying levels of cassava tuber meal as replacement for maize The quest and effort to substitute maize in into four dietary treatments of eight quails per poultry feed with other less costly energy sources was treatment. Each treatment was further replicated twice inculcated significantly to reduce the cost of with four birds per replicate. The four diets had 0, 25, production in poultry (Bamgbose et al., 2004). 50 and 75% inclusion levels of sun-dried cassava as a Cassava tuber, a primary source of carbohydrate can replacement for maize. completely replace maize as an energy source in feeds of pigs and birds. It is a woody shrub of the Experimental diets Euphorbiaceae (spurge family) native to South America. It is extensively cultivated as an annual crop Cassava tubers sourced from Agbani market in tropical and subtropical regions of the world for its in Nkanu Local Government Area of Enugu State, edible starchy root, a major source of carbohydrate. Nigeria were peeled, washed and chopped into chips As a matter of fact, its use for this purpose is of 1mm, and sun-dried. Sun-drying which lasted for presently limited to research centre and small scale ten days was aimed at reducing the moisture level. pig producers. For adoption by large scale The dried cassava and other ingredients were milled commercial producers, appropriate technology needs separately and used to compound the experimental to be developed to reduce the high moisture and diets shown in Table 1. hydrocyanic acid (HCN) contents of the tubers (Tewe et al., 1976.) Experimental procedure Maize (Zea mays) forms the base of most Thirty two quails sourced from Songhai farm, livestock feeds, and it is particularly relished by Amukpe, Sapele Local Government Area of Delta poultry, rabbits and pigs (Durunna et al., 2000). The State, Nigeria were housed and managed intensively grains are very useful as food to man and animals as in battery cage. Each cage was assigned to each of the well as raw materials for industries. Hence, there is four dietary treatments. The quails were offered the stiff competition between man and livestock for this experimental diets consisting of 0, 25, 50 and 75% feed resource. This competition has resulted in levels of cassava respectively ad libitum. Clean water scarcity of feed ingredients in Nigeria. Also, it has was also offered ad libitum throughout the increased the cost of feeding animals beyond the experimental period. reach of the average Nigerian farmers (Aringeniwa et al., 2000; Chinkwuju and Osuagwu, 2000). The high Data collection and analysis cost of cereals and uncertainty about their sustainable supply as energy source for livestock and poultry Data were collected on daily feed intake as calls for investigations for alternative and possibly well as on weekly body weight. Feed conversion ratio cheaper option (Agiang et al., 2004).This therefore was computed as feed intake divided by weight gain. justifies the study on the evaluation of the usefulness Data collected were subjected to analysis of variance of cassava tuber meal as a replacement for maize in according to Steel and Torrie (1980). Least significant quail diet in southeastern Nigeria. Table 1. Composition of the experimental diets. MATERIALS AND METHODS Inclusion levels of sun-dried Experimental site cassava tuber meal (%) The study was carried out at the Teaching and Ingredients (%) T1 (0) T2 (25) T3 (50) T4 (75) Research farm of Enugu State University of Science Maize 50.00 37.50 25.00 12.50 and Technology, Enugu, Nigeria. The site is situated Cassava 0.00 12.50 25.00 37.50 at latitude 06º 4’ N and longitude 08º 65’ E and Soya bean cake 26.89 26.89 26.89 26.89 located at the equatorial rain forest vegetation zone of Fish meal 7.36 7.36 7.36 7.36 southeastern Nigeria. It has an annual rainfall that Wheat offal 10.00 10.00 10.00 10.00 ranges from 1700-1800 mm and a mean temperature Bone meal 5.00 5.00 5.00 5.00 of 39 ºC. Salt 0.25 0.25 0.25 0.25 Premix 0.50 0.50 0.50 0.50 Experimental birds Total calculated 100.00 100.00 100.00 100.00 values Thirty two Japanese quails (Coturnix coturnix Crude protein 21.18 20.37 19.55 18.73 japonica) of 21 days of age were randomly grouped -1 M. E. (kcal kg ) 2527 2509 2491 2473 Revista Científica UDO Agrícola 13 (1): 146-149. 2013 147 Odo y Nnadi. Growth response of quails to varying levels of cassava tuber meal as replacement for maize difference method was used to separate means that In view of the high cost of maize and the differed significantly (P<0.05). uncertainty about their sustainable supply as energy source for livestock and poultry, we recommend that RESULTS AND DISCUSSION cassava tuber meal can be used as a replacement for maize at 50% level in quail diet.
Load more

Recommended publications
  • A Critical Audit on Available Beef and Chicken Edible Offals and Their Prices in Retail Chain Stores Around Gaborone, Botswana
    Vol. 9(12), pp. 340-347, December 2018 DOI: 10.5897/IJLP2018.0515 Article Number: 0FDE06F59305 ISSN: 2141-2448 Copyright ©2018 International Journal of Livestock Author(s) retain the copyright of this article Production http://www.academicjournals.org/IJLP Full Length Research Paper A critical audit on available beef and chicken edible offals and their prices in retail chain stores around Gaborone, Botswana Molebeledi Horatius Dambe Mareko*, Molefe Gosetsemang, Thabang Molale Botswana University of Agriculture and Natural Resources (BUAN), Gaborone, Botswana. Received 10 August, 2018; Accepted 24 October, 2018 The study aims to determine the available beef and chicken edible offals and their prices in four major retail stores in Gaborone, Botswana. Traditionally, edible beef and chicken offal were available and sold in rural meat and informal markets around Gaborone, but recently upmarket retail stores of Gaborone sell these products. The study was done over a period of twelve months. Amongst the offals noted in the retail stores were ox tail, tongue, spleen, ox heel, kidneys, intestines, rumen, omasum, liver and ox heart for beef and feet, liver, gizzards, intestines, necks and kidneys for chicken. Offals were cheaper than the cheapest standard beef and chicken cuts being the chuck/brisket or stewing beef for beef and breast for chicken. Green beef offals were generally cheaper than red offals. The most expensive beef offal was ox tail at ~P60.00, and the cheapest offal was ox heel at ~P19.95 (USD1.00 ~ BWP11.00). For chicken, the gizzards were the most expensive at ~P49.45, with the necks being the cheapest at ~P26.59.
    [Show full text]
  • Title: Survey of Microbiological Status of Offal Products from Pork
    Title: Survey of Microbiological Status of Offal Products from Pork Processing Facilities in the United States – NPB #16-162 Institution: South Dakota State University. Investigators: Alan Erickson (Principal Investigator), South Dakota State University; William Benjy Mikel, WPF Technical Services; Laura Ruesch SDSU; Jane Christopher-Hennings, SDSU; Monte Fuhrman, Pipestone Veterinary Services; Jonathan Ertl, Sioux Nation Ag Center. Date submitted: 10/31/17 Industry Summary: In the United States, approximately five million metric tons of pork variety meats and other byproducts are generated each year with a large amount of this material being rendered to generate low value products like pet food, meat/bone meal, fat, and grease. An alternative use of the US variety meats would be to market and sell them to consumers in countries like China that prefer strong tasting pork products like the variety meats. The desirability of these products in foreign markets makes them higher value products, which could help increase the value of live hogs for US producers. To be able to market and sell these variety meats in global markets, it is important to understand the microbiological status of these products. Therefore, the objective of the current study was to: Determine the microbiological profile of commonly consumed offal products (liver, heart, kidney, brain and intestine) as currently handled in pork production facilities in the United States. This microbiological profile will include tests for: mesophilic aerobic plate counts (APC), Salmonella, Yersinia enterocolitica, and Toxoplasma gondii. To address this objective, samples of heart, kidney, liver, brain and intestine were obtained from 15 pork processing plants in 10 states found across the Midwestern and Southeastern pork-producing region of the US.
    [Show full text]
  • Formulation of Value Added Chicken Meatball with Different Level of Wheat Flour
    SAARC J. Agri., 16(1): 205-213 (2018) DOI: http://dx.doi.org/10.3329/sja.v16i1.37435 FORMULATION OF VALUE ADDED CHICKEN MEATBALL WITH DIFFERENT LEVEL OF WHEAT FLOUR M.A. Islam1, M.A. Haque2*, M.J. Ferdwsi3, M.Y. Ali4 and M.A. Hashem1 1Department of Animal Science, Faculty of Animal Husbandry, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh 2Department of Biotechnology, Yeungnam University, Gyeongsan 38541, Republic of Korea 3Faculty of Animal Husbandry, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh 4Goat and Sheep Production Research Division, Bangladesh Livestock Research Institute, Savar, Bangladesh ABSTRACT The present study was undertaken to evaluate the effect of different levels of wheat flour on the quality characteristics of chicken meatball. Wheat flour which acts as a binding agent of meatball except for control group T1. The meatballs were formulated having 0%, 5%, 10% and 15% wheat flour. The sensory (colour, flavour, texture, juiciness, tenderness, overall acceptability), physicochemical (proximate analysis, pH, cooking loss), biochemical (TBARs, POV, FFA) were analyzed. Treatments were analyzed in a 4×3 factorial experiment in CRD replicated three times per cell. Wheat flour inclusion in meatballs increased cooking yield by reducing weight loss from 27.06 to 26.49%. Among four treatments most preferable colour, odour, tenderness, juiciness was observed significantly (p<0.05) at 15% wheat flour group and the less preferable colour was observed from the control group. The preferablecolourwas observed at 0 days and less preferable colour at 30 day. Meatballs made with the addition of 15% wheat flour had the highest tenderness, overall acceptability, raw pH, cooked pH and lower DM, ash, PV and TBA & showed significant value (p<0.05) The cooked pH was decreased with the increased storage period.
    [Show full text]
  • Investigating the Safety of Meat Co-Products: Microbiology Aspect
    Investigating the safety of meat co-products: microbiology aspect A thesis submitted in partial fulfilment of the requirements for the Degree of Master of Science at University of Otago By Linakshi Weerakoon 2020 Abstract Meat co-products (offal) are rich in protein and essential nutrients and have been consumed as delicacies worldwide. China, New Zealand’s largest red meat export market is a country where offal dishes are frequently consumed. As foodborne diseases are a major challenge faced by Chinese consumers, it is important to ensure the quality and safety of offal consumed in China. The objectives of the study were; firstly to investigate the presence of E. coli/ coliforms, Campylobacter jejuni, Salmonella, Clostridium perfringens, Listeria monocytogenes and determine the aerobic plate count (APC) of sheep offal (testes, skirt, liver, tripe, kidney, heart, tail and pizzle) purchased from New Zealand and China using conventional microbiology enumeration methods. Secondly, the distribution of microbial populations present in the sheep offal were investigated using metagenomics. Thirdly, the presence of mycotoxins, aflatoxin B1 (AFB1), deoxynivalenol (DON), zearalenone (ZEA), T-2 toxin and ochratoxin A (OTA) in sheep offal were investigated. Lastly, the decontamination efficiency of chitosan on meat co- products was investigated. Campylobacter jejuni, Salmonella, Clostridium perfringens, Listeria monocytogenes were not present in any of the sheep offal. APC counts obtained for testes, skirt, liver, tripe , kidney, heart, tail and pizzle were 1.85 ± 0.58, 1.65 ± 0.53,1.41 ± 0.28, 1.61± 0.51,1.53 ±0.97, 2.16 ± 0.18 and 2.35 ± 0.46 log CFU/g, respectively for the New Zealand sheep offal and 6.27 ± 0.25, 6.04± 1.53, 6.36 ± 0.72, 5.70 ± 0.92, 7.56 ± 0.58, 7.41 ± 0.56, 7.41 ± 0.45 and 7.44± 1.11 log CFU/g, respectively for the Chinese sheep offal.
    [Show full text]
  • Microbiological Evaluation of Pork Offal Products Collected from Processing Facilities in a Major United States Pork-Producing Region
    Brief communication Peer reviewed Microbiological evaluation of pork offal products collected from processing facilities in a major United States pork-producing region Alan K. Erickson, PhD; Monte Fuhrman, DVM; William Benjy Mikel, PhD; Jon Ertl, DVM; Laura L. Ruesch, MS; Debra Murray; Zachary Lau, BS Summary Resumen – Evaluación microbiológica Résumé – Évaluation microbiologique d’abats de porc prélevés dans des établisse- Analysis of 370 offal samples from 15 US de menudencias porcinas recolectadas ments de transformation dans une région pork-processing facilities detected Yersinia de centros procesadores en un región importante de producción porcina de los de production porcine importante aux enterocolitica-positive (2.4%) and Salmonella- États-Unis positive (21.8%) samples and mesophilic Estados Unidos aerobic plate counts > 107 colony-forming El análisis de 370 muestras de menudencias L’analyse de 370 échantillons d’abats prov- units/g (3.2%). A risk assessment showed de 15 centros procesadores de cerdo de EUA enant de 15 établissements de transformation américain a permis de détecter des échan- intestine (20%), brain (21%), liver and heart detectó muestras positivas al Yersinia entero- tillons positifs pour Yersinia enterocolitica (73%), and kidney (87%) sampling batches colitica (2.4%) y positivas a la Salmonella (2.4%) et Salmonella (21.8%) ainsi que des were acceptable for human consumption. (21.8%), y conteo de placa aeróbica de mesó- dénombrements de bactéries mésophiles aéro- filos > 107 unidades/g formadoras de colonias biques > 107 unités formatrices de colonies/g Keywords: swine, offal,Salmonella , Yer- (3.2%). Una evaluación de riesgo mostró que sinia, Toxoplasma (3.2%). Une évaluation du risque a démontré los lotes de muestreo de intestino (20%), cere- que les lots échantillonnés d’intestins (20%), Received: March 20, 2018 bro (21%), hígado y corazón (73%), y riñón de cerveau (21%), de foie et de cœur (73%), Accepted: August 21, 2018 (87%) eran aceptables para consumo humano.
    [Show full text]
  • Standards for Slaughter of Sheep and Goat and Processing of Sheep And
    Standards for slaughter of sheep and goat and processing of sheep and goat meat and sheep and goat offal eligible for export to Japan Export Verification Program This Export Verification Program (EVP) provides the specified products processing requirements and requirements for facilities for the export of sheep and goat meat and sheep and goat offal ∗ to Japan from Spain. This EVP comes in addition to the Spanish and EU regulations but might include some relevant domestic requirements. The Ministry of Agriculture, Fisheries and Food (MAPA) and the Ministry of Health, Consumption and Social Welfare (MSCBS) are the central Spanish competent authorities overseeing the implementation of the EVP in Spain. 1. Purpose This EVP describes the standards that slaughterhouses and processing facilities shall meet in producing sheep and goat meat and sheep and goat offal for export to Japan in order to meet the following objectives: - Ensure removal from ovine and caprine carcasses of all tissues ineligible for export to Japan; - Prevent cross contamination of eligible sheep and goat meat and sheep and goat offal for export to Japan from ineligible tissues during slaughter and/or processing; - Enable verification of compliance with Japan import condition relating to Transmissible Spongiform Encephalopathies (TSEs), in addition to Spanish and EU domestic requirements. 2. Scope This EVP applies to Spanish facilities producing sheep and goat meat and sheep and goat offal* for export to Japan from Spain. The facilities shall meet the specified processing requirements and requirements for facilities for sheep and goat meat and sheep and goat offal for export to Japan from Spain.
    [Show full text]
  • Home Processing of Sheep and Goats for Meat Susan R
    Home Processing of Sheep and Goats for Meat Susan R. Kerr, DVM, PhD, WSU Regional Livestock and Dairy Extension Specialist (retired) Jan Busboom, PhD, WSU Professor, Animal Scientist and Meats Specialist (retired) The versatility and adaptability of sheep and goats enables them to be raised relatively inexpensively on small acreages. In addition, lamb (meat from sheep under one year old), mutton (meat from older sheep) and goat meat (chevon) are common parts of the diet of many different people groups. Sheep and goats are often home slaughtered for consumption at family gatherings, ceremonial meals, or religious celebrations. Lambs are generally slaughtered when they weigh 100 to 150 pounds, but some consumers prefer leaner lighter weight lambs weighing 40 to 60 pounds and others prefer mature sheep weighing 120 to over 300 pounds. Goat kids are usually slaughtered at 40 to 85 pounds, but some people prefer larger kids weighing up to 130 pounds and others prefer mature goats weighing up to 250 pounds. Safe food handling practices must be used during home slaughter and processing to ensure meat is free from disease-causing organisms and contamination. It also very important to understand meat from home slaughtered animals cannot be sold—it is for personal use only. Because sheep and goat meat processing procedures are very similar, this publication uses photos of both sheep and goats to demonstrate various stages of processing. NOTE: check local zoning ordinances to ensure home butchering is allowed on a given property; also investigate how inedible or undesired parts of a carcass can be discarded legally.
    [Show full text]
  • Analysis of Technological and Consumption Quality of Offal And
    animals Article Analysis of Technological and Consumption Quality of Offal and Offal Products Obtained from Pulawska and Polish Landrace Pigs Marek Babicz 1 , Kinga Kropiwiec-Doma ´nska 1,* , Ewa Skrzypczak 2 , Magdalena Szyndler-N˛edza 3 and Karolina Szulc 2 1 Institute of Animal Breeding and Biodiversity Conservation, Faculty of Biology, Animal Sciences and Bioeconomy, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland; [email protected] 2 Department of Animal Breeding and Product Quality Assessment, Pozna´nUniversity of Life Sciences, Złotniki, ul Słoneczna 1, 62-002 Suchy Las, Poland; [email protected] (E.S.); [email protected] (K.S.) 3 Department of Pig Breeding, National Research Institute of Animal Production, Krakowska 1, Balice n., 32-083 Kraków, Poland; [email protected] * Correspondence: [email protected] Received: 18 April 2020; Accepted: 29 May 2020; Published: 1 June 2020 Simple Summary: In many countries, offal is an important culinary and technological raw material used for the production of offal dishes and products. Given the growing popularity of such products, as well as insufficient knowledge about the technological and nutritional value of offal, it is important to determine the properties of some pork offal and offal products. The study material consisted of 100 fattening pigs: 50 Pulawska pigs and 50 Polish Landrace pigs. The offal components (tongue, heart, lungs, liver, kidneys) were analysed for physical traits, basic chemical composition and energy value. Offal products (pate, liver sausage, brawn) were made from the offal and their physical, chemical and organoleptic parameters were evaluated.
    [Show full text]
  • Horse Meat: C Ontrols and Regulations
    Horse Meat: C ontrols and Regulations Standard Note: SN06534 Last updated: 27 F ebruary 2 013 Authors: Dr Elena Ares and Emma Downing Section Science and Environment On 16 January 2013 the Food Standards Agency (FSA) announced that the Food Safety Authority of Ireland (FSAI) had found horse and pig DNA in a range of beef products on sale at several supermarkets including Tesco, Aldi, Lidl, Iceland and Dunnes Stores. This has sparked widespread testing of beef products across the EU revealing further incidences of contamination. The House of Commons Environment, Food and Rural Affairs Committee’s recent report Contamination of Beef Products (February 2013) found that the “current contamination crisis has caught the FSA and Government flat-footed and unable to respond effectively within structures designed primarily to respond to threats to human health”. This note sets out some of the key elements of the controls and regulations governing meat safety and the use of horse meat. Horse meat can be prepared and sold in the UK if it meets the general requirements for selling and labelling meat. There are three abattoirs operating in the UK that are licensed to slaughter horses for human consumption. It is also legal to export live horses from the UK for slaughter if they have the necessary paperwork such as a horse passport, export licence and health certification. However, this is not usual practice. Since 2005 all horses have been required by EU law to have a passport for identification. Horses born after July 2009 must also be microchipped. The passport must accompany the horse whenever it is sold or transported, slaughtered for human consumption or used for the purposes of competition or breeding.
    [Show full text]
  • Raw Meat Based Diets for Pets
    WSAVA Global Nutrition Committee: Raw Meat Based Diets For Pets What are raw meat based foods? • Foods based on meat, bones, and offal (organ meats) that have not been cooked. • These diets tend to be higher in fat, lower in carbohydrates, and can be highly digestible but raw foods (similar to cooked foods) are not all equal! They vary in ingredients, energy content, and nutritional profile. Are raw meat-based foods healthier than dry or canned pet food? • There is no evidence that raw meat-based diets provide health benefits over commercial or balanced homemade cooked diets. • High fat, low fiber diets (raw, but also cooked) may be well tolerated by many pets, but others will show gastrointestinal problems, such as diarrhoea, or even pancreatitis. • There is growing evidence that feeding raw meat can be a health risk both for the pet and the owner. It is important for the practitioner to know when their patients are fed raw meat based diets, as nutritionally imbalanced or contaminated diets may lead to health issues or contribute to clinical signs of disease. Risks • Bones are offered to pets for enjoyment and for perceived dental benefits, however, they can result in broken teeth, Raw meat-based diets have a high risk of bacterial intestinal or oesophageal obstruction, and contamination constipation. • Feeding bones does not reduce the risk of • Raw meat can harbour various bacteria, including plaque or tooth loss due to periodontitis. pathogens. A food-borne infection can be serious and even fatal (e.g. E. coli, Salmonella spp, Yersinia, Campylobacter spp, Listeria monocytogenes, • Home prepared cooked and raw meat Mycobacterium bovis) for pets and people.
    [Show full text]
  • The Potential of Animal By-Products in Food Systems: Production, Prospects and Challenges
    sustainability Review The Potential of Animal By-Products in Food Systems: Production, Prospects and Challenges Babatunde O. Alao 1,*, Andrew B. Falowo 1, Amanda Chulayo 1,2 and Voster Muchenje 1 1 Department of Livestock and Pasture Science, University of Fort Hare, Private Bag X314, Alice 5700, South Africa; [email protected] (A.B.F.); [email protected] (A.C.); [email protected] (V.M.) 2 Dohne Agricultural Development Institute, Department of Rural Development and Agrarian Reform, Private Bag X15, Stutterheim 4935, South Africa * Correspondence: [email protected]; Tel.: +27-833-46-4435 Received: 9 May 2017; Accepted: 16 June 2017; Published: 22 June 2017 Abstract: The consumption of animal by-products has continued to witness tremendous growth over the last decade. This is due to its potential to combat protein malnutrition and food insecurity in many countries. Shortly after slaughter, animal by-products are separated into edible or inedible parts. The edible part accounts for 55% of the production while the remaining part is regarded as inedible by-products (IEBPs). These IEBPs can be re-processed into sustainable products for agricultural and industrial uses. The efficient utilization of animal by-products can alleviate the prevailing cost and scarcity of feed materials, which have high competition between animals and humans. This will also aid in reducing environmental pollution in the society. In this regard, proper utilization of animal by-products such as rumen digesta can result in cheaper feed, reduction in competition and lower cost of production. Over the years, the utilization of animal by-products such as rumen digesta as feed in livestock feed has been successfully carried out without any adverse effect on the animals.
    [Show full text]
  • F1y3x CHAPTER 2 MEAT and EDIBLE MEAT OFFAL I 2-1 Note 1
    )&f1y3X CHAPTER 2 MEAT AND EDIBLE MEAT OFFAL I 2-1 Note 1. This chapter does not cover: (a) Products of the kinds described in headings 0201 to 0208 or 0210, unfit or unsuitable for human consumption; (b) Guts, bladders, or stomachs of animals (heading 0504) or animal blood (heading 0511 or 3002); or (c) Animal fat, other than products of heading 0209 (chapter 15) Additional U.S. Notes 1. For the purposes of this chapter-- (a) The term "processed" covers meats which have been ground or comminuted, diced or cut into sizes for stew meat or similar uses, rolled and skewered, or specially processed into fancy cuts, special shapes, or otherwise made ready for particular uses by the retail consumer. (b) The term "high-quality beef cuts" means beef specially processed into fancy cuts, special shapes, or otherwise made ready for particular uses by the retail consumer (but not ground or comminuted, diced or cut into sizes for stew meat or similar uses, or rolled or skewered), which meets the specifications in regulations issued by the U.S. Department of Agriculture for Prime or Choice beef, and which has been so certified prior to exportation by an official of the government of the exporting country, in accordance with regulations issued by the Secretary of the Treasury after consultation with the Secretary of Agriculture. 2. In assessing the duty on meats, no allowance shall be made for normal components thereof such as bones, fat, and hide or skin. The dutiable weight of meats in airtight containers subject to specific rates includes the entire contents of the containers.
    [Show full text]